The santoku is probably the most used Japanese knife shape in western kitchens. Its short length and tall blade make for a controlled cutter, even in the hands of novice knife users. It is stout yet nimble. It is a multi-purpose knife, but with a slight vegetable bias. Santoku means three virtues, or to solve three problems. The virtues or problems are slicing, dicing, and mincing.
The most notable design feature of the blade is its geometry, which incorporates a sheep’s foot-shaped tip. The design draws the spine down to the front, with very little clearance above the horizontal cutting plane when the blade is resting naturally from heel to forward cutting edge. This is a great choice for push cutting style users.
We specify VG-10 as the core steel in these “Made for CKTG” blades. It is by far the most used stainless steel in the industry. This inner core is then covered, san-mai style, with a multi-layer damascus arrangement made with a softer stainless steel. The etching and polishing of the blade is first rate and brings out the beauty of this eye-catching knife.
A comfortable and durable western style black pakka wood handle blends well with the stainless steel bolster and three stainless pins.
Location: Seki, Japan
Construction: Laser Cut, San Mai
Cladding: Stainless Damascus
Edge Steel: VG-10 Stainless
Edge Grind: Even (See Choil Shot)
Edge Length: 180mm
Blade Height: 47mm
Spine Thickness: 2mm
Handle: Yo (Western)
Scales: Black Pakka Wood
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